These chicken brochettes are made with tender, juicy chicken, sliced onions, and a flavorful marinade that you'll love. They're perfect for serving as an appetizer or when you want an easy weeknight lunch or dinner.
❤️ Why you'll love it
You'll love these chicken brochettes because they're versatile. You can pair them with your favorite veggies. They can be cooked outside on the grill or in the oven. And they are super easy to make!
What are Brochettes?
Brochettes is the French term for "on a skewer" and it is the national dish of Rwanda, in East Africa. Typically, brochettes include meat (or any bite-sized protein) and veggies that are marinated and threaded onto the skewers and cooked on the grill.
They're perfect for grilling over the summer months and are a great option when you're entertaining and you need a flavorful appetizer to serve, or as a great lunch option.
🥘 Equipment Used
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The most important thing you need for these brochettes is skewers. I like to use metal skewers but you can use bamboo skewers. The metal skewers are reusable and you don't have to prep them before using, like with the wooden skewers.
You will also need a blender or food processor to prepare the marinade.
🧾 Ingredients Used
- Chicken Thighs: I make these brochettes using boneless chicken thighs because the tender meat soaks up the marinated flavors well.
- Spices: Cumin, bouillon powder, salt, smoked paprika, and dried oregano.
- Vegetables/Herbs: Onions, crushed tomatoes, habanero pepper, garlic, and fresh parsley.
- Olive Oil: You can also use your favorite cooking oil.
🔪 How To Make Chicken Brochettes
- In a blender, add the crushed tomatoes, half of the onion, habanero pepper, garlic, olive oil, herbs, and spices. Blend to a smooth paste to form the marinade.
- Add the chicken and the sliced half onion to a bowl, pour half of the marinade on it, and mix. Reserve the other half as a dipping sauce. Let the chicken marinate for 30 minutes in the fridge.
- If you're using wooden skewers, soak them in water for 30 minutes before using. Thread the chicken thighs into the skewers, alternating with the sliced onions.
- Grill for 15 minutes, turning it occasionally.
- If baking, place them on a baking tray and bake in an oven at 400F for 20 minutes, flipping halfway through.
- Serve immediately with the dipping sauce that was reserved from the marinade.
🥫 Storing and Reheating
Leftover chicken brochettes can be stored in an airtight container for up to 3 days. You can also make the marinade/dipping sauce up to a day in advance.
Do not cook the brochettes before freezing. Freeze the uncooked marinated chicken in a freezer bag or airtight container for up to 3 months. Thaw completely before cooking.
💭 Tips and Variations
- Wooden skewers should be soaked for at least 30 minutes so they don't burn while cooking. You can also use metal skewers instead.
- Add more vegetables like bell peppers or zucchini for extra flavor.
- You can use your favorite spices and seasonings like this chicken seasoning or creole seasoning.
🍽️ What can I eat this recipe with?
Chicken brochettes can be served alongside a variety of different side dishes. Green beans, stuffed mushrooms, potato salad, or steamed asparagus are all great options.
You can also enjoy these grilled chicken skewers with these sauces and spices for even more flavor!
👩🍳 Frequently asked questions
Yes! You can make the marinade a day in advance and keep it in an airtight container in the fridge.
If you want to freeze them, freeze the brochettes uncooked in an airtight container or freezer bag. They'll stay good in the freezer for up to 3 months. When you are ready to eat them, remove them from the freezer and place them in the fridge to thaw completely before cooking.
They are delicious either way! It's really based on preference or how you want to prepare them.
📚 Related Recipes
Check out these other delicious recipes!
Grilled Boneless Chicken Thighs
Doro Wat (Spicy Ethiopian Chicken Stew)
📖 Recipe
Chicken Brochettes
Ingredients
- 2 pounds boneless chicken thighs cut into cubes
- 1 onion slice half and set aside.
- 1 can crushed tomatoes 14.5oz
- 1 habanero pepper
- 3 cloves garlic
- 2 tablespoons olive oil
- 4 sprigs fresh parsley
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon bouillon powder
- ½ teaspoon salt or to taste
Instructions
- In a blender, add the crushed tomatoes, half of the onion, habanero pepper, garlic, olive oil, herbs, and spices. Blend to a smooth paste to form the marinade.1 onion, 1 can crushed tomatoes, 1 habanero pepper, 3 cloves garlic, 2 tablespoons olive oil, 4 sprigs fresh parsley, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon bouillon powder, ½ teaspoon salt
- Add the chicken and the sliced half onion to a bowl, pour half of the marinade on it, and mix. Reserve the other half as a dipping sauce.2 pounds boneless chicken thighs
- Let the chicken marinate for 30 minutes in the fridge.
- If you're using wooden skewers, soak them in water for 30 minutes before using.
- Thread the chicken thighs into the skewers, alternating with the sliced onions.
- Grill for 15 minutes, turning it occasionally.
- Or bake in an oven at 400F for 20 minutes, flipping halfway.
- Serve with the dipping sauce.
Notes
- Add more vegetables like bell peppers or zucchini for extra flavor.
- Wooden skewers should be soaked for at least 30 minutes so they don't burn while cooking. You can also use metal skewers instead.
- You can use your favorite spices and seasonings like this chicken seasoning or creole seasoning.
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